Above Circular Quay, looking out at the harbour, the city's newest hotel bar offers tropical cocktails, served in an elegant, Cuban and Miami-inspired space.

Located in the Pullman Quay Grand Sydney Harbour, Hacienda is a collaboration between Applejack Hospitality (the folks behind Bondi Hardware, The Butler and Della Hyde) and Accor Hotels. “We worked closely with Applejack – with Ben Carroll and Hamish Watts – and together we came up with the concept,” says Hacienda's bar manager, Adam Leonardi.

“The bar gets its inspiration from Cuban plantation architecture and the Miami of the 1950s,” says Leonardi. Designer Carlie Waterman has fitted out the room with greenery dangling from the ceiling, suspended above armchairs in pink and green pastel hues. A side room with orangey-pink walls features a huge table adorned with a sprawling pot plant. The long bar completes the room. Ferries dock right below.

At the bar it's about cocktails. “The menu is focused on rum with flavours that tend to the sweeter side,” says Leonardi. There are classics such as Mojitos alongside other tropical mixes such as the Cubano Punch (house-spiced rum, Campari, orange, lime, lemon, guava, passionfruit, vanilla and bitters).

The wine list offers Spanish and American varietals, plus a few local drops. American brands Sierra Nevada, Anchor Steam and Samuel Adams join Australian brews from Feral, Little Creatures and White Rabbit on the beer list.

The food’s focus is Latin American flavours; the signature dish is the Cuban Reuben, a take on the classic Reuben sandwich. Also on the menu are empanadas, burgers and a buttermilk-fried-chicken tortilla.

Hacienda is already popular beyond the captive audience of hotel guests. “So far it's been predominately people from outside the hotel. Obviously we're in Circular Quay, so it's a high-tourist area, but we are getting a lot of people who are on their way down to the opera at the moment.”

Hacienda
61 Macquarie Street, City
(02) 9256 4000

Hours:
Mon to Sun 12pm–1.30am

haciendasydney.com.au